Butchering processes for meat products

Abstract

A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof, sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhombolideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

1. A method for mass-production butchering of a chuck roll of beef having a first rib, comprising:
 sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion of the chuck roll from a remainder of the chuck roll; 
 sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; 
 sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; 
 sectioning the serratus ventralis into a first set of separate portions. 
 
     
     
       2. The method of  claim 1 , further comprising:
 sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles. 
 
     
     
       3. The method of  claim 2 , wherein the separate portions of the second set have thicknesses between about 1¼ inch and about 1¾ inch. 
     
     
       4. The method of  claim 2 , wherein the separate portions of the second set have thicknesses between about 2 mm and about 4 mm. 
     
     
       5. The method of  claim 2 , further comprising: mechanically tenderizing separate portions of the second set. 
     
     
       6. The method of  claim 5 , wherein the separate portions of the second set are mechanically tenderized by needling on at least one side thereof. 
     
     
       7. The method of  claim 6 , wherein the separate portions of the second set are mechanically tenderized by needling on both sides thereof. 
     
     
       8. The method of  claim 2 , further comprising:
 releasably forming separate portions of the second set into a substantially arcuate shape. 
 
     
     
       9. The method of  claim 8 , wherein the arcuate shape is maintained by twine. 
     
     
       10. The method of  claim 8 , wherein the arcuate shape is maintained by pins. 
     
     
       11. The method of  claim 2 , further comprising:
 wrapping separate portions of the second set in an outer layer selected from the group consisting of fat, bacon, and prosciutto. 
 
     
     
       12. The method of  claim 1 , further comprising:
 removing from at least one of the first and second portions excess material selected from the group consisting of fat, sinue, and connective tissue to expose a lean side thereof. 
 
     
     
       13. The method of  claim 1 , wherein the separate portions of the first set have thicknesses between about 1 inch and about 1¼ inch. 
     
     
       14. The method of  claim 1 , wherein the separate portions of the first set have thicknesses between about 2 mm and about 4 mm. 
     
     
       15. The method of  claim 1 , further comprising:
 mechanically tenderizing separate portions of the first set. 
 
     
     
       16. The method of  claim 15 , wherein the separate portions of the first set are mechanically tenderized by needling on at least one side thereof. 
     
     
       17. The method of  claim 15 , wherein the separate portions of the first set are mechanically tenderized by needling on both sides thereof. 
     
     
       18. The method of  claim 1 , further comprising:
 releasably forming separate portions of the first set into a substantially arcuate shape. 
 
     
     
       19. The method of  claim 18 , wherein the arcuate shape is maintained by twine. 
     
     
       20. The method of  claim 18 , wherein the arcuate shape is maintained by pins. 
     
     
       21. The method of  claim 1 , further comprising:
 wrapping separate portions of the first set in an outer layer selected from the group consisting of fat, bacon, and prosciutto. 
 
     
     
       22. The method of  claim 1 , wherein the natural seam comprises fat. 
     
     
       23. A steak formed by the method of  claim 1 . 
     
     
       24. The steak of  claim 23 , wherein the steak is sized between about 14 oz. and about 22 oz. 
     
     
       25. The steak of  claim 23 , wherein the steak is sized between about 16 oz. and about 20 oz. 
     
     
       26. The steak of  claim 23 , wherein the steak has a thickness between about 1 inch and about 2 inches. 
     
     
       27. The steak of  claim 23 , wherein the steak has a thickness no greater than about 1 inch. 
     
     
       28. A roast formed by the method of  claim 1 . 
     
     
       29. A method for mass-production butchering of a chuck roll of beef, the method comprising:
 sectioning the chuck roll at a location anterior to and generally parallel to a first rib of the chuck roll to separate a neck portion of the chuck roll from a remainder of the chuck roll; 
 sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; 
 sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, Leaving a denuded serratus ventralis; 
 sectioning the denuded serratus ventralis into a first set of separate portions. 
 
     
     
       30. The method of  claim 29 , further comprising:
 sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles. 
 
     
     
       31. The method of  claim 29 , wherein the natural seam comprises fat. 
     
     
       32. A steak formed by the method of  claim 29 . 
     
     
       33. The steak of  claim 32 , wherein the steak is sized between about 14 oz. and about 22 oz. 
     
     
       34. The steak of  claim 32 , wherein the steak is sized between about 16 oz. and about 20 oz. 
     
     
       35. The steak of  claim 32 , wherein the steak has a thickness between about 1 inch and about 2 inches. 
     
     
       36. The steak of  claim 32 , wherein the steak has a thickness no greater than about 1 inch. 
     
     
       37. A roast formed by the method of  claim 29 .